Newport might seem an unusual place to find a classic French restaurant, but the Bouchard story makes sense. After graduating from the Culinary Institute of America in New York, Chef Albert honed his skills working at four-star restaurants such as The Dupuy Canal House in High Falls, New York, Chez Hosten in France for 2 years (one of 60 2-star Michelin restaurants in all of France) and Le Chateau in South Salem, NY for 15 years.
Albert and his wife Sarah loved the ocean and decided to settle in Newport, RI with their classic motor yacht once owned by Humphrey Bogart and start their own restaurant. With its proximity to Boston and New York, they felt Newport was an ideal place to be. With Albert as chef and Sarah managing the dining room, Restaurant Bouchard grew to become a culinary destination in New England.
Served in warm and cozy dining rooms, the menu is classic French, executed with precision by a talented kitchen and an expert dining staff.
Our menu for the evening will give a capsule of the menu:
For starters we had: Vol au Vent d’Asperges et de Homard, Asparagus and Lobster in Puff Pastry, with a Lemon Beurre Blanc and Tarte à la Tomate et au Fromage,a Warm Tomato Tart with Boursin and Goat Cheese Topped with a Truffle Aioli
We paired these with a 1/2 bottle of Réserve Durand, Sancere Loire Valley
Entrees were Coquille Saint Jacques “L’automne”, Seared Scallops Served Over a Brown Butter Celeriac Puree, with an Apple and Fennel Sauce and Sole de Douvres à l’Oseille, Dover Sole with a Classic Sorrel Sauce. These were paired with a 1/2 bottle of Louis Jadot Pouilly-Fuissé.
For dessert we enjoyed a Crêpe au Chocolat, Chocolate Crepe Stuffed with White Chocolate Mousse, Vanilla Sauce paired with a glass of Les Hauts de Trintaudon, Medoc, Bordeaux.
Relaxing and satisfying, this was a wonderful meal.
ROMANTIC QUOTIENT: High, this is an elegant restaurant with special service.
WHAT OTHERS SAY…
Newport has a high concentration of great restaurants — like Bouchard, a French fine-dining gem inside a quaint 10-room inn. ZAGAT